One Pan Lemon Chicken With Asparagus Recipe

One Pan Lemon Chicken With Asparagus Recipe

One Pan Lemon Chicken With Asparagus Recipe

One Pan Lemon fowl with braised asparagus in a simple lemon mustard sauce. Gluten unfastened + entire 30 + Paleo choice
ok so first matters first – how changed into your weekend? Do whatever a laugh? Now that the weather right here is beginning to enliven a hint I’ve been seeking to take advantage of every possibility to go outdoor and just absorb some vitamin D. It’s extraordinary what a touch daylight and sparkling air can do for my temper. I simply need to ensure I remember the fact that when I’m feeling like a hermit and don’t want to depart the house.

the day gone by I also took benefit of the partly sunny weather by trying my hand at creating a forestall motion video. I want extra practice, for sure, however it was a lot fun to make! I simply want to determine out a manner to manipulate the mild better. Ya lady’s struggling to keep up with the ones rattling clouds.


  • 4 chicken breasts boneless, skinless
  • 1/4 cup tapioca flour for paleo or plain gluten free flour
  • 2 tablespoons olive oil
  • 3/4 teaspoon sea salt plus more for seasoning
  • 1/2 teaspoon ground black pepper plus more for seasoning
  • 1 pound asparagus stalks ends trimmed and then cut in half
  • 2 cloves garlic crushed
  • 3 tablespoons fresh lemon juice
  • 1/2 zest of lemon
  • 1 tablespoon dijon mustard
  • 1 cup chicken stock aim for a lower sodium stock
  • 1 tablespoon fresh parsley roughly chopped + more for garnishing

  1. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. If your breasts are extra thick you can also just cut/slice them in half. Place the flour, salt & pepper in a shallow dish and gently toss the chicken breasts to coat in flour.
  2. In a large skillet add 1 tablespoon of olive oil and bring to a medium high heat. When the oil is hot add the chicken to the skillet and cook each side for about 5 minutes or until golden and cooked through. Once cooked remove the chicken and place on a paper towel lined plate. Set aside while you cook the asparagus.
  3. Add the remaining 1 tablespoon olive oil in the skillet. Add the asparagus stalks and sauté for a minute. Add the garlic and sauté another minute longer until fragrant.

See here for the complete recipe

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